ice cream sandwich

ingredients

• 1/2 cup (113 grams) unsalted butter, melted
• 1/2 cup (100 grams) white granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup (65 grams) all purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1/4 teaspoon salt
• 4 cups (2 pints) (950 ml) Ice Cream (Homemade or Store Bought), slightly softened - see what happens in step 6 if you let it get too melty!!
• 10 x 15 inch (25 x 38 cm) rimmed baking sheet
• Parchment paper

method

1.Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.



2.Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling


3.In a large bowl, whisk together the melted butter and sugar.

Whisk in the egg and vanilla extract.

Add the flour, cocoa powder, and salt and stir until combined and smooth.

4.Spread the batter evenly in the prepared pan.  This is made easier by use of an offset spatula.  You don't need one, but they're pretty cheap, and I've been using mine far more than I thought I would!

Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

5.Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the softened ice cream, smoothing with a spatula.

Oh no! I left my ice cream out too long and it got too melty!  Do-over!

6.Starting with Step one, make another cake.  Now:

Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the slightly softened ice cream, smoothing with a spatula.

Yeah!

Top with the remaining half of cake, top side up.

Wrap tightly in plastic wrap.

Place in the freezer until firm, about two hours or overnight if you have a will made of steel.

7.When the sandwiches have set up, remove the freezer, unwrap, and with a serrated knife, cut into rectangles or squares.  Or get a cookie cutter and cut them into fun shapes!  The excess will need to be devoured immediately, and no one needs to know of it.

If you don't eat them all at once, they can be wrapped in plastic individually and be stored in the freezer for up to one week.

Enjoy!

chawanmushi (crabmeat)

ingredients and equipment

• 2.5-3 oz. (70-80g) chicken breast
• about 1 tsp sake
• about 1 tsp light soy sauce
• 4 small raw shrimp, shelled and deveined
• 1 lily root (yuri-ne) (optional)
• 12 stalks trefoil (or equivalent amount of young spinach or watercress)
• 12-16 raw ginkgo nuts, shelled and peeled (if available)
• 4 raw chestnuts, peeled and sliced
• Custard:
• 4 medium eggs
• 2 1/2 cups dashi or light chicken stock
• 1/2 tsp salt
• 1 tbsp mirin
• 1 tbsp light soy sauce

method

1.To prepare: Prepare all the solid ingredients first.

2.Cut chicken breast into 1/2-inch (15mm) morsels. Marinate in a scant amount of sake and light soy sauce for about 15 minutes. Drain; discard marinade.

3.Blanch shrimp in hot water for 30 seconds, remove, and pat dry. Leave whole, but if very large, slit half-open down the belly, press out flat, and cut in half crosswise.

4.Lily root is worth trying if you can find it. Its shape is somewhat like a flattened garlic bulb, but its flavor is mild and it has a pleasant, delicate texture. Separate bulb into segments and parboil gently in lightly salted water for 4-5 minutes. Drain. Wash trefoil or other greens, pat dry, and chop coarsely.

5.Shell and peel ginkgo nuts and use whole, if you are able to find fresh ones. Peel and slice chestnuts.

6.To assemble, steam and serve: Beat eggs in a medium-sized bowl. In another bowl mix the room-temperature dashi, salt, mirin, and light soy sauce. This recipe is one in which chicken stock is as good as dashi, not just a substitute. Pour stock mixture in a thin stream into beaten egg. Mix well, but do not beat. The surface of the mixture should be free of bubbles or foam. Strain. The seasoned stock mixture should be 3 times the volume of beaten egg, so apply this ratio of 3:1 in adjusting this recipe to the number of diners.

7.Divide the prepared solid ingredients between 4 cups, except for chopped trefoil or greens. Ladle the egg stock mixture into the cups, filling them to about 1/2 inch (15mm) from the top. Add chopped greens.

8.Cover each cup with plastic wrap or foil and set in a hot steamer. Cover steamer and steam over medium heat for 20 minutes, or place foil-covered cups in a bain-marie and cook in a preheated 425° F/ 220° C oven for 30 minutes.

9.The chawan-mushi is done when a toothpick inserted in the center comes out clean. The custard should be set but still jiggle freely. The volume of the custard will not increase much. It is overdone if the top is pocked or cracked and tough looking.

10.Serve hot or chilled and eat with a spoon and chopsticks. If you intend to serve chilled chawan-mushi, omit the chicken, which might develop an odor in refrigeration.

whippee ripple strawberry cake

 

 

Ingredients

• 1 (18.25 ounce) package strawberry cake mix
• 3 cups frozen whipped topping, thawed
• 3 egg whites
• 1 cup water
• 1 package strawberry frosting mix
• 1 tablespoon water

equipment

-oven

-baking pan

-cups

-tablespoon

method

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
4. To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

white chocolate raspberry cheese cake

 

 

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

equipment

-medium bowl

-tablespoon

-springform pan

-saucepan

-large bowl

method

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

chocolate cake

ingredients
-1 cup granulated sugar
-1 cup all purpose flour
-2 tablespoons unsweetened cocoa
-1/4 cup butter
-1/2 cup water
-1/4 cup vegetable oil
-1 egg
-1/4 cup buttermilk
-3/4 teaspoon baking soda
-1/2 teaspoon pure vanilla extract

equipment
-oven
-large bowl
-small saucepan
-tester/toothpick
-wire rack
-10-15 inch cake pan

method
1.Preheat oven to 350 F.
2.In a large bowl, combine sugar, flour and cocoa.
3.In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla extract; blend thoroughly.
4.Pour batter into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack

keema

ingredients
-75g minced chicken breast meat
-1 medium potato peeled and diced
-1 medium onion , peeled and chopped
-1 clove garlic peeled}pounded together with the ginger
-1 slice ginger peeled}pounded together with the garlic
-1 rounded dessertspoon curry paste
-1 tablespoon peas
-1/2 teaspoon salt
-1 tablespoon vegetable oil
-100ml coconut milk

equipment
-bowl
-plate
-teaspoon
-chopping board
-pounder
-peeler
-cook's knife
-frying pan
-measuring jug
-tablespoon
-dessertspoon
-frying slice

preparation time-25 minutes

method
1.heat the oil in a frying pan . fry the onion and the pounded garlic and ginger
2.add in the curry paste and fry until fragrant
3.add the meat and the potato . fry for a minute
4.add the coconut milk and bring to the boil
5.lower the heat and leave to simmer until the potato is soft
6.add in the pass and salt . cook for a little while longer

health tip
-use low-fat yoghurt or skimmed milk instead of coconut milk

serving tip
-serve hot with white rice , yellow rice , pilau , prata or chapatti .

serving size-2 persons

chicken porridge

ingredients
-50g rice , washed
-1 chicken thigh (without skin) , boiled and shredded
-600ml chicken stock (from boiling chicken thigh in water)
-pinch of salt
-1 stalk spring onion , chopped
-1/4 youtiao(culler)cut into short lengths(optional)
-fried shallots(optional)

equipment
-bowl
-ladle
-chopping board
-knife
-saucepan
-teaspoon
-measuring jug

preparation time-1 hour

method
1.boil the rice in the chicken stock in a saucepan
2.when rice is soft and has become porridge , add in the chicken and season with salt
3.serve the porridge in a bowl , garnish with youtiao , spring onion and fried shalots .

serving size - 2 persons